Serves 4

This twist on classic bruschetta is perfect when you intend to fire up the grill for the main course. Guests can nibble on these while they wait. The creamy ricotta and the smoky toast lend a bit of complexity to a classic appetizer. Choose a large, crusty loaf and cut it into ample, thick pieces.

1½ pounds tomatoes, chopped

1 clove garlic, finely chopped

1½ teaspoons salt

Black pepper, to taste

2 tablespoons chopped basil plus a few leaves for garnish

2 teaspoons chopped chives

2 teaspoons balsamic vinegar

1 teaspoon olive oil

4 large, thick slices bread

1 clove garlic

½ cup ricotta

1. In a colander set over a bowl, combine tomatoes, garlic, salt, and pepper. Stir. Marinate for 30 minutes. Discard any juices that collect in the bowl below. Transfer tomatoes to bowl. Stir in basil, chives, vinegar, and oil.

2. Light a charcoal grill or set a gas grill at medium-high heat. Grill bread for 1-3 minutes on each side or until well toasted. Rub each slice with garlic clove.

3. Spread 2 tablespoons ricotta on each slice of bread. Top with tomato mixture. Garnish with basil leaves. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com